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| Spring recipe |
Caribbean banana salad
Serves 4
Preparation time: 15 minutes
Cooking time: 15 - 20 minutes
- 4 cloves garlic, crushed
- 60g (20z) sliced pimento-stuffed green olives
- 2 small red onions, thinly sliced
- 1 bay leaf
- 120ml (4fl oz) olive oil
- 120ml (4fl oz) white wine vinegar
- Juice of one Fairtrade lime
- Salt and Fairtrade black pepper to taste
- 1kg (2 1/4lb) very green, underripe Fairtrade bananas
Method
Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a large bowl and set aside.
Bring a large pot of water to the boil.
Meanwhile, cut the ends from the green bananas and slit peel lengthways; keep peel on.
Boil the bananas for a few minutes until they are soft, yet firm.
Drain bananas and place in a pan of icy water for approximately 5 minutes or until they are completely cold.
Peel bananas and cut into 2.5 cm (1in) rounds.
Add banana rounds to the bowl of garlic and onion mixture and toss to coat well.
Sprinkle with the sliced red onion.
Tip
For a more substantial salad, serve on plates lined with chopped lettuce and add tomato, Fairtrade avocado, carrot sticks, a Fairtrade pepper cut into strips, and some broccoli florets. This dish would make a delicious accompaniment for a curry.
More recipes
This recipe features in The Fairtrade Everyday Cookbook alongside more than 100 mouth-watering dishes using Fairtrade ingredients with contributions by supporters, producers and celebrities. Published by Dorling Kindersley, available in all good bookshops RRP £16.99.
© Spring 2009 Fair Comment